Take-out Tuesday, Asparagus, Bacon & Corn Quesadilla and Flatbread
When it’s just me for dinner,
I love to combine a bunch of vegetables with a little bacon
for a salad or flatbread
We had an abundance of flour tortillas due to HHjr and I both
buying some when they were BOGO,
so I decided to make a quesadilla
Flour tortillas are great for making a quick meal,
and they don’t have to be used for Mexican or Tex-Mex meals
The kids love cheese quesadillas for lunch
They also make a great wrap sandwich or salad wrap
or you can spread them with chicken salad,
veggie cream cheese or pimiento cheese,
roll up and slice into spirals for snacks or apps
I spread the tortilla with my favorite Maple Bacon Aioli,
but you could also use mayonnaise, salad dressing, sour cream…
This acts like a “glue” to hold the ingredients in place
The final layer is cheese on top which will also secure the filling when it melts
I used bleu cheese crumbles, but any cheese would work,
Fontina, Cheddar, Swiss, Gruyere, Gouda,
whatever you like
Place another tortilla on top and put the filled tortilla stack
in a skillet with butter and olive oil
Cook for 4-5 minutes until bottom is golden
and carefully turn over to brown and crisp the other side
When both sides are golden and everything is hot and melted together
Cut into wedges to serve
This was so good, I made a flatbread version
for HHjr and I a few nights later
The same ingredients
but this time I used a crescent roll dough sheet
I prebaked it for 6 minutes
then spread it with Alfredo sauce
instead of the aioli I used for the quesadilla
I also used both bleu cheese and grated Parmesan cheese on top
It met the chef’s approval!
Asparagus, Bacon, Bleu & Corn Quesadilla
Ingredients
- 6 asparagus spears
- 2 slices bacon, cooked
- 1 ear corn or 1/2 cup corn kernels
- 2 flour torillas
- 2 oz bleu cheese crumbles
- maple bacon aioli or mayonnaise, salad dressing, cream cheese or sour cream
- 1 Tbsp butter
- olive oil
- salt and pepper
Instructions
- Microwave corn in husk on high for 4 minutes. Let cool
- Break off tough ends of asparagus, rinse and wrap in a towel. Microwave for 2 minutes on high and immediately take out of towel and place on cutting board. Cut into 1 inch pieces
- When corn is cool enough to handle, remove husk and cut kernels off cob by standing corn on large end and slicing vertically down cob
- Spread 1 tortilla with aioli or sauce of choice and top with a layer of asparagus and then a layer of corn
- Break bacon into small pieces and put on top of corn
- Sprinkle with bleu cheese crumbles and top with remaining tortilla
- Melt butter in skillet over medium heat and add a drizzle of olive oil. Add tortilla stack and cook for 4-5 minutes until the bottom is golden. Carefully turn quesadilla over and cook until both sides are golden.
- Remove to cutting board and cut into wedges to serve
Notes
Asparagus, Bacon, Bleu & Corn Flatbread
Ingredients
- 12 fresh asparagus spears
- 2 ears corn, cooked* or canned sweet corn kernels
- 6 pieces cooked bacon
- 1 crescent roll sheet
- 4 oz bleu cheese crumbles
- 1/2 cup Alfredo sauce
- 2 oz grated Parmesan
Instructions
- Place crescent roll dough sheet on a greased baking sheet, stretching it into a large rectangle. Prick all over with tines of a fork. Bake dough at 400 degrees for 5 minutes until it begins to turn golden, and remove from oven.
- Break stem ends of asparagus off, rinse and wrap in a kitchen towel
- Microwave for 2 minutes on high. Immediately remove from towel to cutting board
- Cut asparagus into 1 inch pieces
- Shuck corn and cut kernels off cob {stand corn on large end and slice down vertically all around the ear}
- Spread Alfredo sauce over the partially baked dough in an even layer
- Put a layer of asparagus pieces on crust and top with a layer of corn
- Tear bacon into smaller piece and top corn layer.
- Sprinkle bleu cheese over all and then Parmesan
- Return flatbread to oven and bake for 10 minutes until toppings are hot and melted and crust is golden. Cut into small squares for appetizer servings or large squares for a meal
Notes
Yummy stuff!
I will be joining these fabulous parties and blogs:
Sundays on Silverado Love Your Creativity
Between Naps on the Porch, Celebrate Your Story,
All About Home/ Common Ground Follow the Yellow Brick Home
Tasty Tuesday Oh My Heartsie Girl Turn About Tuesday
Full Plate Thursday Centerpiece Wednesday Creative Crafts
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Both of those definitely look yummy!
thank you Rita 🙂
Both quesadilla and flatbread look yummilicious!
thanks Angie
Jenna, you have given me a wonderful idea for lunch today! I have most of these ingredients on hand, and both the flatbread and quesadilla looks delicious. Wishing you a wonderful day!
oh good, thanks Shannon!
Jenna, these both look delicious! You can’t go wrong with bacon, corn, and asparagus. You always give me wonderful ideas for dinner!
Thanks Pam, asparagus, corn and bacon are one of my favorite combos…Are you getting a lot of rain, it’s been awful in Bham~
Yes, rained hard yesterday afternoon. It has been a very rainy summer here.
You didn’t post today?
No, the internet was so sketchy yesterday, I gave up!
Just checking on you 😊
Thank you 😘
Yum, what a great combo of ingredients Jenna!
Thanks Martha!
Well now… isn’t this just Summer on a quesadilla or flatbread!
Looks scrumptious!
Thank you Nancy, yummy stuff!
I love corn recipes, and corn with bacon? YUMMY!!!! Thanks for posting this recipe, Jenna. I’m pinning it.
Thank you Ricki Jill, I adore summer corn, and these were both really good!
Sounds great! I haven’t had asparagus in a while… It might be time:@)
Thanks Lynn, asparagus is probably my favorite vegetable…
You are so “food creative”! Actually just plain creative period!l lol I like this combination and I too have extra tortillas, so thank you for the nudge to try using them up in new creative ways!
Thanks so much Cyndi, tortillas really have endless possibilities!
Oh my word, Jenna, I love quesadillas and this one looks so fresh! I still need to find your favorite Mayo as I know that I’d love it. Thanks for another inspiring, delicious meal.
Thanks Kitty, it was so good I’m making it again tonight!
These both look delicious and a terrific variation on a theme. The corn is an interesting and tasty touch. And asparagus and blue are always a hit. Bacon? You bet!
Corn, bacon, bleu cheese and asparagus are definitely a tasty combo, thanks Jeanie!
Yum Jenna! We always have tortillas on hand but make the same ole same ole. 🙂
This jumped right to the top of my favorites list!
Jenna,
Your Asparagus Bacon Corn Quesadilla is sure calling my name, I have to try your recipe! Thanks so much for sharing your awesome post with us at Full Plate Thursday,547. Hope you are having a great summer and come back to see us soon!
Miz Helen
Thank you Miz Helen!